Work

Accelerated aging of jasmine brown rice by high-temperature fluidization technique

Year: 2009

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2009.02.011

Authors: Donludee Jaisut, Somkiat Prachayawarakorn, Warunee Varanyanond, Patcharee Tungtrakul, Somchart Soponronnarit

Institutions: Kasetsart University, King Mongkut's University of Technology Thonburi

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Thailand Research Fund, Kasetsart University, Commission on Higher Education

OpenAlex ID: W1970026239

FWCI: 2.011

Cites: 26

Cited by: 72

Related to: 10